Ingredients
8 small sweet potatoes (about 7 ounces each) 1/2 cup butter, melted3 tablespoons finely chopped shallot3 garlic cloves, minced1-1/2 teaspoons salt1/2 teaspoon fresh ground pepper2 teaspoons minced fresh parsley2 teaspoons minced fresh thyme2 teaspoons minced fresh sage1/2 cup soft whole wheat bread crumbs1/4 cup grated Parmesan cheese1/2 cup chopped toasted nuts, optional
Preparation
Preheat oven to 425°. Cut thin slices lengthwise from bottom of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them intact at the bottom. Arrange sweet potatoes in a 12-in. cast-iron or other ovenproof skillet.
Stir together next 5 ingredients. Spoon half the butter mixture evenly over sweet potatoes. Bake 35 minutes.
Meanwhile, add herbs to remaining butter mixture. Toss bread crumbs with Parmesan. Remove skillet from oven. Spoon remaining butter mixture over potatoes; top with bread crumb mixture. Return to oven until potatoes are tender and topping is golden brown, 10-12 minutes. If desired, top with toasted nuts.
